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The Best Cole Slaw You'll Ever Have

Cole slaw is often positioned as a side dish, and soggy cole slaw from a tupperware can be pretty grim. But food blogger Justina Blakeney makes an amazing Asian-inspired cole slaw that deserves center stage. Here's how to make it...The Best Cole Slaw You'll Ever Have
By Justina Blakeney

I grew up in a half black and half Jewish family, where Matzo ball soup was served with a side of collard greens. Growing up in California's Bay Area, our family meals were also influenced by the cuisine of our neighbors—Japanese nori, Korean kimchi and Thai coconut milk were all staples in my mom's kitchen. Even though we didn't call it "food fusion" back then, that's how we rolled.

One of my favorite dishes was my mom's cross-cultural cole slaw. I don't remember exactly what was in it—neither does my mom, a queen of concoctions—but I do remember that it was one of my favorite treats at summer barbecues. As a vegetarian for most of my life, I would pass by the ribs and make a beeline to the side dishes, where I ate cole slaw all. day. long.

Inspired by vague recollections of my mom's recipe, I asked my best friend, my favorite chef and food stylist Catilin Levin (also fellow Bay Arean who writes the food column on my blog), to help me recreate it. I love this take on coleslaw, which incorporates bits and pieces from different cultures. It's tangy and a little bit spicy, crunchy and super refreshing. And best of all, this mayo-free recipe is rich in protein, vitamins and live cultures.

Recipe: Cole Slaw
Serves 4
Recipe inspired by my mom, created by Caitlin Levin, and photos and cooking by me!

Boil water. With a veggie peeler make long ribbons of the carrots. Cut onion in half and slice paper thin half moon slices. In a bowl, mix carrot ribbons, onions, 1/4 cup sugar, 1 cup vinegar, 1 cup boiling water and a pinch of salt. Set aside and let sit.

Cut Napa cabbage in half, length-wise. Slice as thinly as possible, add to a bowl with 1 jalapeno sliced paper thin in circles. Cut 4 Persian cucumbers in half lengthwise and then slice thinly into half moons, add to bowl of cabbage. Add all of your herbs to the bowl.

By this time, your carrots should be ready so drain all the liquid and squeeze the carrots and onions of any remaining liquid. Add these to the bowl.Thanks, Justina! (And congratulations on the birth of your beautiful daughter.)

How awesome, I just made regular coleslaw this week (It's such a staple in the UK) and have some leftover cabbage,I'm always up to try an asian influenced recipe! Growing up in Hawaii has bent me that way! Can't wait to try it!

what a coincidence! i just made an asian coleslaw and was searching for the "best" recipe online, but couldn't find out, so made my own up. i'll definitely have to try this one out. thanks for sharing it!

I just Pinned this and am seriously buying the ingredients on my way home from work. I've got Thai basil and mint coming out my ears in my balcony garden, and have been looking out for good uses for it. Thanks! Love coleslaw.

Looks great, but are the recipe instructions complete? What do you with the tofu bowl after setting it aside? Sesame seeds are pictured and listed in the ingredients, but not mentioned. I guess you could figure it out, but that's sort if not the point of a recipe! :)